Luscious chocolate bites on a tropical vacation. # 426: Pineapple Guava Truffles

Have you ever had a pineapple guava or feijoa? They look like skinny limes and taste like a muted fruit punch to me.

Not only is it cute, but rolling them in ground coconut snow keeps the chocolate from getting everywhere. Though eating them in one bite solves that problem anyway!

Not a huge fudge and truffle girl, despite being a chocolate fiend. It’s essentially a bite of straight ganache. What if you plopped one on top of a slice of shortbread or squished it between two crisp sablé cookies? More carbs and textural contrast please.

Who doesn’t love a four ingredient dessert? Though temperature is the secret fifth ingredient.

I ran out of cream so time for science. Take milk, melt in an equal weight of butter, blend with an immersion blender for two minutes and voila! It emulsifies into a smooth cream substitute.

Buzz buzz.

We visited the Mānoa Chocolate factory in Oahu and I had to get baking chips to bring home! I’m a sucker for a local chocolate and these had such a good flavor and aftertaste. 70% is the Goldilocks number for dark chocolate, not too bitter, not too sweet.

Omnomnom. Off to the fridge for a nap!

I didn’t get any pictures of shaping them in an attempt to keep chocolate smears off the camera, but here’s a blizzard in a bowl to make up for it.

Chocolate snowball fight, anyone?

Happy munching!

Recipe inspired by Martha Collison